Friday, September 19, 2008

Borscht and boyfriends

Here's the Larabar (Chocolate Molé) from earlier (courtesy of Gavin):

Somehow the idea came up to have the most amazing dinner party ever... Russian! We cooked from this cookbook:

Pretty cool. We made borscht (beet and cabbage soup) and pelemi (like pierogis, or little dumplings) and cabbage salad. Sarah and Rhiannon were both in Yuroslav last semester, and Luke was in Georgia. I saw a lot of things I want to make, especially a honey-coffee cake. Luke got a little carried away chopping the veggies:

Carlye's pelemi came out bee-you-tee-full.

Here's the borscht and pelemis with a slice of rye:

They're both garnished with dill and a bit of sour cream.

Cabbage mayonnaise salad:

I also had a small glass of this Argentinian Malbec.

Sarah's Borscht

Fill large pot with water, about halfway. Add 1/4 cabbage, thinly sliced. Boil. Add 2-3 chopped and skinned potatoes. In a separate pan, sauté 3 shredded carrots, 1 medium onion, 1-2 cloves
of garlic in a little oil. Add a pinch of shredded beet. After it starts cooking, cover and simmer (or let it "sweat") for 10-15 minutes. Add to pot. Cook 10 minutes. Add 3 shredded beets, and remove from heat.

Optional additions:
-bay leaves
-whole peppercorn
-salt and pepper

Garnish with sour cream or low-fat yogurt and dill.

Luke left us ladies alone, and we had big bowls of ice cream (half chocolate PB delight, half cookies 'n cream, chocolate sauce, PB sauce, oreo) and played Hearthrob.

At the end of the night I learned that Frankie was to be my new man:

I do like me my musicians, so maybe it's meant to be.

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